"The Villa Gourmet" Deviled Eggs (Extremely Low Carb)

I learned how to make these delicious deviled eggs, in 1982, when I worked at "The Villa Gourmet" Delicatessen and European Foods Shop, in the town Chico, in Northern California.
They are a family favorite and the best I have ever tasted.

Ingredients:
9 eggs*

1 tablespoon vinegar
dash salt
3 tablespoons mayonnaise
1 teaspoon Dijon style mustard
dash cayenne pepper
smoked or regular paprika (optional)

Method:
Place eggs in pan. Add water to cover, vinegar and salt. Bring to a boil over medium heat. Boil 10 minutes. Remove pan from heat. Carefully place in sink and run cold water into the pot until the hot water is gone. Peel eggs under cold running water. Place on paper towels to remove excess water. Slice eggs in half lengthwise. Remove yolks and place in a bowl. Place empty whites on tray or plate. Using the fine side of a cheese grater, grate the egg yolks into a bowl. Add mayonnaise, mustard and cayenne. Mix well with an electric hand mixer or small food processor until smooth. Using a pastry bag**, pipe the yolk mixture into the egg whites. If desired, garnish with a sprinkle with paprika.
Makes 18 servings.

*Older eggs are easier to peel. Choose eggs between 1 to 2 weeks old for for making hard boiled eggs.

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**If you do not have a pastry bag, you can fill a plastic baggie with the yolk mixture. Cut off one corner of the baggie and fill the egg whites. 

Nutritional info per serving, approximately:
52 calories ~ 4 grams fat ~ .2 grams net carbs ~ 3.18 grams protein